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Product Description
Product Description
Lactose intolerance means avoiding foods such as milk, cream, butter, cheese, yogurt, and ice-cream -- all the good stuff. This book offers 200 recipes for family meals, including a special section on cooking for children. There are recipes for soups, dips and starters, light meals, main dishes, fish, vegetarian, sauces, salads and dressings, puddings, sweets and treats, cakes pastry, breakfasts and beveralges. Dairy-free dishes include Spaghetti Carbonara, Pan-Fried "Cheese" Polenta, Yorkshire Pudding, Coconut Creme Caramel, Cashew Nut Ice Cream, Macaroni and Cheese, and much more. Detailed introduction and complete nutritional analysis with each recipe. 12 color photos.
About the Author
Miller Rogers devoped lactose-intolerance when a teenager in England. Having consulted a nutritional therapist as an adult and seeing the positive results, she herself trained and became qualified in the same profession. Emily White, a former chef, is the daughter of two restauranteurs who run the Red Onion Bistro in Sudbury, England. This book is the first for both authors. Foreword by Stefano Guandalini, M.D., University of Chicago.
Lactose intolerance means avoiding foods such as milk, cream, butter, cheese, yogurt, and ice-cream -- all the good stuff. This book offers 200 recipes for family meals, including a special section on cooking for children. There are recipes for soups, dips and starters, light meals, main dishes, fish, vegetarian, sauces, salads and dressings, puddings, sweets and treats, cakes pastry, breakfasts and beveralges. Dairy-free dishes include Spaghetti Carbonara, Pan-Fried "Cheese" Polenta, Yorkshire Pudding, Coconut Creme Caramel, Cashew Nut Ice Cream, Macaroni and Cheese, and much more. Detailed introduction and complete nutritional analysis with each recipe. 12 color photos.
About the Author
Miller Rogers devoped lactose-intolerance when a teenager in England. Having consulted a nutritional therapist as an adult and seeing the positive results, she herself trained and became qualified in the same profession. Emily White, a former chef, is the daughter of two restauranteurs who run the Red Onion Bistro in Sudbury, England. This book is the first for both authors. Foreword by Stefano Guandalini, M.D., University of Chicago.
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